THE BUILDER SEPTEMBER 1926

Ye Old Refreshment Days
By BRO. WILLIAM L. BOYDEN, Washington, D. C.

THE custom of having refreshments in the lodge dates back to the
days of the medieval gilds, when they celebrated their annual
meetings with a feast. Toulmin-Smith, in his history of English
gilds, says that the day of the feast was usually the day of the
saint to which the gild, if it had a saint's name, was dedicated.
"It was then that the brethren and sistern being all assembled,
gave their alms, and feasted together, for the nourishing of
brotherly love."

Dr. Robert Plot, in his Natural History of Staffordshire, printed
in 1686, referring to the customs of the county, among them being
that of "making Masons," says:

When any are admitted, they call a meeting (or Lodg as they term it
in some places . . . and entertain with a collation according to
the custom of the place: this ended they proceed to the admission
of them.

In the diary of Elias Ashmole, referring to a lodge meeting which
he attended in London, in 1682, he says:

We all dined at the Half Moon Tavern in Cheapside, at a noble
Dinner prepared at the Charge of the new accepted Masons.

We quote from Bro. John T. Thorp's article on Masonic
Convivialities, in the Transactions of the Lodge of Research, No.
2429, Leicester, England:

We are justified in assuming, therefore, that from very early times
a feast formed a part in some cases no doubt, a very important
part, of the proceedings at the periodical assemblies of the
Masons. Of what the refreshments consisted in these very early
times, we have now very little means of judging. The fare varied
probably, according to the position and wealth of the members, from
the "Noble dinner" of Ashmole, to the humble bread and cheese
supper, following in one case by port wine and rum punch, and in
the other by ale, brandy and pipes.

It is quite probable that the custom originally arose in a
veritable necessity, for doubtless many members of the early lodges
came considerable distances, on horseback or on foot, to attend the
meetings, and it was an absolute necessity that they should be
provided with some refreshment on their arrival, or before setting
out on their return journey. The Junior Warden's "call off" then
was of practical value and significance, and not as in later times
very frequently a mere symbolic allusion.

From the quotation in Plot's book and from other sources, it would
seem that the brethren partook of their refreshments before they
entered upon their "work," and not as in later days, after the work
was over.

WHERE THEY ATE

In the olden days most of the lodges met in taverns or inns, the
landlord generally being a member of the Craft, and he usually
attended to the "inner man," serving the refreshments either in the
regular dining hall or set it out in the lodge room. The Stewards
of the lodge had the arrangements in charge, and it was under their
direction that the banquet, dinners or other meals were provided.
Bro. Heiron in his history of Old Dundee Lodge, London, referring
to the period of about 1763, gives an idea of the lodge at
refreshment:

It is easy to reconstruct the scene: the tables (having six leaves)
set out on tressels in the middle of the Lodge; at first the
brethren were seated on chairs at these tables, but as the
membership increased forms were provided in place of the chairs as
being more convenient and leaving a larger space for the
ceremonies- but it will be remembered that, as our Lodge room from
1763 to 1820 was 44 feet long by 2.5 feet wide, and 15 feet high,
there was plenty of room available for these tables.

Thirty yards of bordered green cloth were purchased (1790) to cover
same with, and on these tables were placed the bowls of steaming
punch, bottles of wine, rum, Hollands, brandy, sugar, lemons,
nutmegs, and glasses; and for the smokers, "churchwardens,"
screws of tobacco (called "papers"), and pipe lights were supplied;
it being remembered that smoking and drinking were also allowed in
Grand Lodge for many years. When food was served, white
table-cloths, napkins, and knives and forks were laid our own
charlady (a Mrs. Benning in 1801) assisting to wash and iron the
napery for our brethren.

Some of the lodges had regulations in their by-law:; with respect
to eating and drinking in the lodge. St. John's Lodge of Boston as
early as 1733 had the following by-law:

III. No brother or brothers shall set any victuals in the lodge
room while the lodge is open without the leave of the Master or
Wardens, nor call for any liquor or tobacco without leave as
aforesaid.

Rural Philanthropic Lodge, No. 291, Highbridge, had this by-law in
1793:

VI. That the Stewards do keep an account of all food or liquor
brought into the lodge each night, and demand the bill in due
season and that the whole night's expenses do not exceed one
shilling and sixpence each (visiting fees and nights of making
excepted) and that the bill be discharged each night before ten
o'clock. Any liquor brought into the lodge after that time shall be
paid for by the person ordering the same, and if the Steward
neglects his duties (as above) he shall pay all extra expenses
himself.

It is evident that refreshments were often provided at the funeral
of a deceased brother, as witness the following from Richmond
Lodge, No. 10, Richmond, Virginia, under date of May 5, 1818:

The Steward's bill amounting to .. including refreshments for the
funeral of Bro. Robert Mayo, ordered to be paid.

One of the rules of the old Grand Lodge at York, in 1725, provides:

4. The bowl shall be filled at the monthly lodges with punch once,
Ale, bread, Cheese, and Tobacco in common, but if anything more
shall be called for by any brother, either for eating or drinking,
that brother so calling shall pay for it himself besides his club.

It was probably to prevent a too liberal after-dinner indulgence at
the common expense that the Lodge of Edinburgh, in arranging for
the annual festival of 1741 resolved

that in place of tickets each brother at his entry to the Chapel
shall pay one shilling sterling for eating and ale or small beer,
and to pay for what wyne or punch they think fitt to call for; and
that the theasurer [treasurer] furnish coall and candle on the
public expenses of the lodge.

A lodge in Pennsylvania evidently had to "go slow" on expenses, for
while it probably had ale or beer as a matter of course, a motion
was made Dec. 14, 1763, that

Bro. Phoenix is desired to supply the lodge with a good cheese &
one bag of Buttered biscuit.

In the Royal York Lodge, London, the early reference to the lodges'
gastronomic relaxations are confined to vague mentions of
refreshments and supper; but at a Lodge of Emergency, held in
December, 1785, the Secretary throws off his reserve and confides
to posterity the solid fact that the brothers agreed

to sup on Saint John's Day at half after 7 on pickled pork, leg of
mutton and fowls.

Dec. 27, 1796, the following payments are noted:

House Bill 3 15s 5d, Brandy 1s 6d; an other bottle 3s 6d, total 4
5d. Cook 2s 6d, maid 2s 6d; waiter 5s; Tyler 5s, total 4 15s 5d.

The Lodge of Emulation, London, evidently had a special treat, for
under date of July 20, 1789, the Secretary records:

The thanks of the lodge were drank with the Honours of Masonry to
Bro. Delamore for his handsome present of a fine Turtle which they
had just been partaking of.


Here is another lodge that evidently had to curtail its refreshment
expenses, namely, Mt. Vernon Lodge, No. 4, Providence, Rhode
Island, for in 1805 it was

Voted that Bro. Steward be requested to procure a tin cheese box.

An extract from one of the old minutes of Jerusalem Lodge, London,
contains the following:

The Brethren, This evening (This being Election night for Master,
Wardens & Treasurer) having been Geenteely Entertained by Bro.
Haughton with Roast Chimes, Fowls and Turkeys, Boiled Fowls Pudding
Pies &c, they collected 1 shilling Each being 42 Present which was
disposed of, viz. James 10s 6d; Cook 10s 6d; House Maid, 10s 6d;
Barr Maid 7s 6d; 1 Boy 2s; 3 Porters 3s.

At the annual feast of Old Dundee Lodge, London, June 23, 1748,
there were eleven members and two visitors present. Here is the
expense of the menu:

6 ducks .......................       9   0
1 ham, 18 lbs. at 4 1/2d............  8   3
2 Necks veal, 15, at 4 1/2d.......    5   7
Wine.............. .........       1  3   0
Rum ......................            4   0
Sugar and lemons................      3   6
Beer and tobacco.................     4   6
Beans 6 Qts.; Pease 6 Qts........     6   0
Eating? .......................       6   0
Dressing .....................        5   0
Tarts ........................        7   6
Tyler .........................       2   6
Servants ......................       2   6

                                   4  7   4 

FINES AND EXPULSIONS

It would seem to us that some of the old lodges were unusually
harsh with their members when it came to a matter of eating. The
Lodge of Felicity, at London, enacted this by-law:

22nd. That no member whatsoever shall be allowed the Privilege of
eating anything in the Lodge Dureing Lodge Hours (without the
Master's leave) penalty a bottle of wine.

In Solomon's Lodge, Poughkeepsie, New York, Oct. 3, 1785, Bro.
Brooks was fined to the extent of one shilling, for not attending
lodge and keeping the keys of the Refreshment Closet.

Temple Lodge, Albany, New York, on March 19, 1800, passed the
following:

Resolved, That some brother be appointed to procure refreshments
for this Lodge consisting of good brandy, spirits, crackers and
cheese, for which he shall collect one shilling from each member
and visitor partaking of the same, and, for every neglect, he shall
forfeit and pay the Sum of 25 cents into the Treasury unless a
reasonable excuse can be given.

Dumfries Kilwinning Lodge, No. 53 (formerly the Old Lodge of
Dumfries), Scotland, had as one of its by-laws:

16th. That any member, within the District of Masonry who does not
dine annually with the Lodge upon St. John's Day, shall pay one
shilling for his dinner, or be expelled.

GETTING ECONOMICAL

As time went on the lodges for various reasons began to economize.
Old Colony Lodge, Hingham, Massachusetts, Jan. 10, 1793

Voted, Not to have any refreshments but liquors and crackers and
cheese.

The Lodge of St. Andrew, Boston, Nov. 28, 1809:

Voted, that the refreshments for the ensuing year be tongues and
bread.

In 1833, St. James' Lodge, Scotland, resolved that "a fourpenny pie
and a bottle of toddy" shall be the fare of each brother at the
feast of St. John, and in 1843, owing to the lack of funds, it was
resolved that every Mason be furnished with "a 4d pie and a bottle
of ale for every two."

Columbian Lodge was one of the first of the Masonic bodies in
Boston which discontinued the habitual use of refreshments. Except
on rare occasions the practice has since 1810 been entirely
suspended. Early in that year its discontinuance was agreed upon
for four months, and at the expiration of that term refreshments
were prohibited for another period of four months. At the close of
the year the office of closet steward was virtually abolished, and
the by-law demanding a fee of visitors rescinded. The custom was
discontinued in Massachusetts Lodge about 1822, both solid and
liquid. In Corinthian Lodge, Concord, Massachusetts, March 24,
1823, Bro. Asa Bigelow offered the following resolution which was
unanimously adopted:

That this Lodge abolish the practice of using refreshments ,
(except it be on some special occasion) at our regular
communications.

Montgomery Lodge, Reading, Pennsylvania, in 1818, wanted to turn
over a new leaf in reference to the use of liquors, for a motion
was then made

That no spirituous liquors should be brought into the Lodge in the
future.

This motion was amended at the next stated meeting, Feb. 4, 1818,
so as to provide

That no fermented or spirituous liquors, bread, butter, or beef nor
any other kind of refreshment except water, should be brought into
the Lodge in the future.

Some of the brethren visiting Washington Lodge, Philadelphia, Dec.
12, 1819, evidently did not like the looks of the "eats," for the
Secretary says:

After the Lodge had closed and the brethren had retired to the
banquet room, seven of the visiting brethren refused to partake of
the refreshments prepared for the occasion, and, after demanding
their money back (which was promptly returned) they retired.

Among the provisions for refreshments adopted by Alexandria
Washington Lodge, No. 22, at Alexandria, Virginia, on Dec. 26,
1789, is the following:

4th. That the "Caterers," for the time being shall be restricted to
the following articles, viz.: good spirits, loaf sugar, best
cheese, superfine crackers, or bread, and dried venison mutton or
bacon-hams; and that the said "Caterers" shall forfeit and pay the
sum of three shillings for every neglect of duty.

Later, the brethren of the lodge had an understanding that each one
in his turn was to provide refreshments for the lodge at his own
expense. Under this arrangement it became Bro. William Hodgson's
"turn" to provide an entertainment on the 25th of May, 1793. Bro.
Hodgson was a well-to-do member and much was expected of him, and
hence on this occasion a goodly number of the brethren were present
to partake of an anticipated rare treat; but Bro. Hodgson, not
having the fear of the lodge before his eyes, neglected to make
provision for the evening, and on this announcement being made the
brethren waxed wroth, and showed their displeasure by adopting the
following resolution:

It appearing that William Hodgson, whose duty it was to furnish
refreshments for this night, hath neglected the same
notwithstanding he had received due information thereof the
Secretary is ordered forthwith to communicate to Bro. Hodgson, the
displeasure which the Lodge feels in consequence of his
delinquency, together with the earnest solicitations that he may he
more mindful of that duty in the future.

